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Little Bottles of Natural Goodness 

Pomegranate Cranberry Winter Salad

Posted on January 12, 2016 by Bickford Flavors
Dressing:
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, finely minced
  • 1 TBSP Bickford Pomegranate Flavoring
  • 1 teaspoon dijon mustard
  • 1 TBSP honey
Place all ingredients in a bowl and whisk until well combined.

Salad:
  • 5 ounces baby spinach or your favorite mixed greens
  • 1 Fuji or Honeycrisp apple, cored and diced
  • 1/4 cup dried cranberries
  • 1/3 cup feta, blue cheese, or goat cheese crumbles
  • 1 cup pecans or walnuts, chopped and toasted
Combine salad ingredients in a large serving bowl and toss together with vinaigrette just until coated. Season with salt and pepper, if desired.

Refrigerate remaining dressing for up to one week.

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Pomegranate Butter Cake

Posted on February 25, 2014 by Bickford Flavors

Pomegranate Butter Cake

Ingredients:

  • 1 stick unsalted butter, softened, plus more for greasing pan
  • 1 1/2 cups flour, plus more for dusting pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons Bickford Flavors Pomegranate Flavor, plus 1 teaspoon
  • 3/4 cup granulated sugar, plus 4 teaspoons
  • 3 large eggs
  • 1 cup confectioners’ sugar
  • 6 tablespoons light cream
  • 3/4 cup roughly chopped walnuts or pecans.

 

Directions:

Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess. Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate flavor. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined. Add flour mixture in 3 batches, alternating with milk mixture. Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again. Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate flavor. Brush glaze over cake, letting it drip down sides. In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate flavor and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

 

Original Recipe and Image from NYT

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